Ingredients
Directions
Add the milk and all of the spices (cinnamon, turmeric, ashwagandha, black pepper, cardamom, ginger, and nutmeg) to a medium stovetop pot. Heat on medium until warmed through, about 5 minutes, whisking constantly until all of the spices are dissolved.
Once heated through, divide the spiced milk into your favorite two mugs.
Stir in date paste, if using, until you reach the desired sweetness.
Sprinkle cinnamon on top of your ashwagandha tonic, if desired.
Chef's Notes
Substitutions
Swap out ashwagandha with another one of your favorite adaptogenic herbs.
Use whole spices instead of ground by replacing the ground cinnamon with a cinnamon stick, using one tablespoon of roughly chopped turmeric root, 1–2 cardamom pods, and ¼” of fresh ginger. Add all of the whole spices to the pot with the milk and heat on low-medium for 10–15 minutes before straining the liquid and enjoying as a tonic.
Where to Find Ashwagandha Powder
You can find ashwagandha powder online and, occasionally, in specialty grocery stores or natural food markets.
Storage
Store ashwagandha tonic leftovers in the refrigerator in an airtight container or mason jar for 3–5 days.
Ingredients
Directions
Add the milk and all of the spices (cinnamon, turmeric, ashwagandha, black pepper, cardamom, ginger, and nutmeg) to a medium stovetop pot. Heat on medium until warmed through, about 5 minutes, whisking constantly until all of the spices are dissolved.
Once heated through, divide the spiced milk into your favorite two mugs.
Stir in date paste, if using, until you reach the desired sweetness.
Sprinkle cinnamon on top of your ashwagandha tonic, if desired.
